Candidate genes and fatty acids in beef meat, a review
Mateja Pećina, Ante Ivanković
Abstract
This article reviews current knowledge on candidate genes and fatty acids in beef meat. It highlights the general situation of beef cattle in the world, the anatomy, and genetics of cattle, and discusses fatty acid groups in beef and their percentage in musculus longissimus dorsi and the musculus longissimus thoracis. Some selected genes that have been most researched in recent years are discussed in terms of many fatty acids that are associated with as well as sensory attributes of meat and the influence of the fatty acids themselves on sensory evaluation of meat.
Topics & Concepts
Longissimus dorsiBeef cattleFood scienceFatty acidBiologyPolyunsaturated fatty acidCandidate geneGeneLongissimus ThoracisBiotechnologySensory systemBiochemistryGeneticsTendernessNeuroscienceMeat and Animal Product QualityAnimal Nutrition and PhysiologyGenetic and phenotypic traits in livestock